Sometimes we make a batch of sauce that is too small to warrant printing real-deal labels. These sauces go quickly and might not come back!
Zucchini Herb-Back by popular demand, this is a bright and sassy salsa verde style sauce featuring farmers market zucchini and green zebra tomatoes, roasted garlic, Stone Soup hot pepper mash, farmers market fennel and herbs and sofrito made in the Co-op kitchen by the Grow Windham kids. This is about a 5 on the 2-15 heat scale.
Ingredients: Farmers market zucchini from Riverview Farm, green zebra tomatoes, apple cider syrup, apple cider vinegar, Grow Windham sofrito Stone Soup Hot Pepper Mash, peach puree, roasted garlic, farmers market fennel, lime juice, herbs, sea salt
Order this plus any other 3 bottles, and use the promo code GIFTBOX on checkout to receive $5 off your order.
Harissa (Explains it All)- A non traditional version of a Moroccan/Tunisian cooking sauce with vibrant spice levels and a well balanced flavor/heat profile. In our version apples replace the traditional olive oil. (5 on the 2-15 heat scale)
Barton Farms Roasted Root Vegetable- An excellent example of the 'farmers market swap' style of sauce making- a tableful of root vegetables from the Barton Family Farm alchemized into a deeply satisfying heartwarming winter sauce. This style of sauce making showcases one of the most valuable aspects of local sourcing- completing the circle. The farmer has surplus produce, DBE takes that surplus and turns it into a value added product, splits the resulting yield so that both the farmer and the maker profit.
Spicy Gazpacho- This one's got red, yellow, orange and green heirloom tomatoes, farmers market cukes, hot and mild(ish) Stone Soup pepper mashes, sofrito made by Grow Windham, roasted garlic and a bit of avocado as a non-traditional textural agent.
Zucchini Herb- Bright and sassy salsa verde style sauce featuring farmers market zucchini and green zebra tomatoes, roasted garlic, Stone Soup hot pepper mash, farmers market fennel and herbs and sofrito made in the Co-op kitchen by the Grow Windham kids. This is about a 5 on the 2-15 heat scale.
Lemon Ginger Rhubarb- This is a bright and tangy citrus rhubarb overtones with a strong ginger finish. The Stone Soup pepper mash/ginger combination pops this up to about an 8 on the 2-15 heat scale. This will work well in any southeast Asian dish or as a zesty slaw/salad dressing component.
The Dragon's Chile Sauce- We're featuring a purchased ingredient in our newest sauce- an award winning Chili Cookoff spice blend lends a beautiful roasty-toasty top note to the Dragon's Chili Sauce. Ripe summer tomatoes and several different Stone Soup Hot Pepper Mashes combine with local onions, garlic and a touch of dark chocolate for a spectacular flavor profile. About a 6 on the 2-15 scale with a modest habanero bite.
The Pink Label- Pink Label is Katie's first sauce (read her origin story about it here) and she and Doug cooked it up with a no hype, no stereotype approach. With red habanero, ghost, scorpion and (fresh and dried!) Carolina reaper peppers, it's hot enough to be comfortable wearing pink. We may need to expand the 2-15 rating scale, this one might be just a bit hotter than the Wild Elephant Deterrent. The fruit adds a different dynamic; it's not instantly incendiary.
Smoky Maple Pumpkin Pie - What do you do with Halloween pumpkins after the holiday? Turn them into the newest seasonal sauce: Smoky Maple Pumpkin Pie! It's got warm Chipotle and Cayenne heat, is slightly sweet and tangy with a maple syrup backbeat, and is a great autumn menu inspiration.
Green Zebra Sofrito - Sometimes ingredients fit together so well that it's just impossible to ignore - an impromptu sauce is born! Lemony green zebra tomatoes and green cayenne peppers from Falls Creek Farm with Grow Windham made Sofrito.